Grilled Pita with Marinated Mozzarella and Tomatoes

How to prepare grilled pita with marinated mozzarella and tomatoes

1. Prepare the dough for the pitas following the instructions here. After the dough has risen, divide it into 6 equal pieces.
2. Take each piece and roll it with back-and-forth motions into an elongated and thin sheet. Cook the pitas on a grill pan heated over high heat for 5 minutes (without fat); cook until they get nice grill marks (about 2-3 minutes per side).
3. Remove and keep covered until serving.
4. Toast the fennel seeds in a small pan, without fat, until they start to pop. Transfer to a mortar and crush them.
5. Add the oregano, crushed garlic and grated lemon zest over the fennel. Add a little of the oil, then crush a bit more with the pestle to blend everything together.
7. Add the finely chopped basil and mix.
8. Drain the liquid and then tear or cut the mozzarella into bite-sized pieces. Put in a dish and add the flavored oil over it. Add salt and black pepper to taste. Mix well, then add the rest of the oil and mix again.
9. Marinate in the refrigerator for at least 30 minutes. When you want to serve, cut the cherry tomatoes in half and add them over the mozzarella. Mix everything and let it come to room temperature.
10. Distribute the marinated mozzarella with tomatoes on the 6 pitas, making sure to include some oil, and serve immediately. The mozzarella would also be good on focaccia, if you have more time for preparing the dough.

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